Breakfast in a Muffin | In Johnna's Kitchen

Breakfast in a Muffin

Author Johnna


  • 3/4 cup Johnna's Favorite Gluten-Free Flour Blend
  • 3/4 cup almond meal or sunflower meal
  • 1 Tablespoon baking powder
  • 1 cup non-dairy milk (I use unsweetened almond or coconut)
  • 1 large chicken egg OR two guinea eggs
  • 1/4 cup grapeseed oil or healthy oil of your choice
  • 1 Tablespoon maple syrup
  • 1 cup shredded cheese or Daiya shreds
  • 1 cup coconut bacon or tempeh sausage
  • 1/4 cup diced green onion
  • 10 hard-boiled guinea eggs , peeled and cooled


  1. Preheat oven to 350 degrees. Lightly oil 10 cavities in a muffin tin. Set aside.
  2. In a large mixing bowl, combine flour, almond or sunflower meal and baking powder. Mix together.
  3. Add in egg, milk, oil and maple syrup, stirring to combine.
  4. Gently fold in cheese, bacon or sausage and green onions.
  5. Each muffin will use a scant 1/3 cup of batter. Pour about half of the 1/3 cup of batter into a well of the muffin tin. Insert one hard-boiled guinea egg, narrow end down. Then cover with the remaining batter. Repeat for the remaining 9 eggs.
  6. Bake at 350 degrees for 12-15 minutes. Muffin will be lightly browned on the eggs. Allow to cool for a a few minutes, then gently remove from the muffin tin. Move to a cooling rack. These may be eaten warm or at room temperature.
  7. Storing: because these have an egg in them, I keep them in the refrigerator and warm them for 30 seconds to 1 minute in the microwave before eating. I have also frozen these with great luck. Enjoy!